Publications
Serves 6
Preparation time: 25 minutes
Cooking time: 35 minutes
• 1 medium orange sweet potato, peeled
• 1 medium white sweet potato, peeled
• 2 medium carrots, chopped
• 1 small butternut, peeled
• 1 clove garlic, chopped
• 1 chilli, chopped
• 1 knob ginger, peeled and grated
• 5ml each coriander and cumin
• 15ml olive oil
• 1L stock
• 15ml fish sauce
• 1 tin coconut cream
• lime juice
• roasted pumpkin seeds and coconut shavings to garnish
1. Cut the vegetables into equal-sized pieces. Add the seasoning and spices and drizzle with oil. Season well with salt and pepper. Roast in a preheated oven at 200°C for about 25 minutes or until cooked with slight charring here and there.
2. Place the vegetables, stock, fish sauce and coconut cream in a large pot and purée with a stick blender. Taste then season with salt, pepper and lime juice. Heat up the soup and serve with a sprinkling of pumpkin seeds and coconut shavings.
